Better Duck! Bigmista has an idea...

Bigmista · Jul 13, 2007

I was looking at the naked buffalo butts and I got to wondering. I know most of us would never turn in chicken without the skin. But what about the bone?

What if you cut the bone out of thigh, trimmed it, rolled the extra skin around it and then smoked it? Any ideas on how that might come out?

Judges, how would you score an entry like that?

leanza · Jul 13, 2007

Put a nice southwestern or cajon seasoning on top of it all and use your wood of choice and that skin would keep it moist and juicy.

SmokeInDaEye · Jul 13, 2007

Sounds interesting. Couldn't you do it with breasts, too?

Bigmista · Jul 13, 2007

I don't know. Never tried it. Just an idea at this point...

SmokeInDaEye · Jul 13, 2007

Bigmista said:
I don't know. Never tried it. Just an idea at this point...

Ah. Check your pm for inspiration.

Bigmista · Jul 13, 2007

I did.

I was frightened.

wnkt · Jul 13, 2007

Is it too soon to bring up stuffing something in there where the bone was?

that sounds kinda dirty

not that theres anything wrong with that.

Bentley · Jul 13, 2007

Bigmista said:
I was looking at the naked buffalo butts and I got to wondering. I know most of us would never turn in chicken without the skin. But what about the bone?

What if you cut the bone out of thigh, trimmed it, rolled the extra skin around it and then smoked it? Any ideas on how that might come out?

Judges, how would you score an entry like that?

I have turned in bonless and skinless at competitions before! I was also drinking half gallons of JD at the time!

Single Fin Smoker · Jul 14, 2007

Neil, dude check out some Kalbi Chicken for your gasser. Its exactly like that and dam good too!

ModelMaker · Jul 14, 2007

Andy of HoDeDo does his thighs like that (if I remember right).
Nice lookin pkg.
ModelMaker

icemn62 · Jul 14, 2007

So when are you going to try this? PICS PICS PICS.

Rick's Tropical Delight · Jul 14, 2007

i don't know about competition, but i just ate the last one of these for lunch and it was damn good, mon!

Puppyboy · Jul 14, 2007

As a judge, I would not score down because it was boneless or skinless.

Run a few practice cooks and post some pics.

I believe the Brethren is making me a better, judge.

Rick's Tropical Delight · Jul 14, 2007

has anyone ever submitted jerk chicken?

or is it too "different"?

Bigmista · Jul 14, 2007

Judges (in Cali anyway) are basically wimps. They can't stand any heat event though (in my opinion) BBQ should be spicy.

Rick's Tropical Delight · Jul 14, 2007

it's easy to control the heat with the amount of peppers and using jalapenos instead of habanero, but anything not a red sauce probably wouldn't make it i reckon. i'm gonna try it anyway one day!

arlieque · Jul 14, 2007

There goes your chance of winning anywhere in California. You never call the judges anything but honorable judges! Guess this should also be on the CBBQA forum by now.

have fun, Arlie

chad · Jul 14, 2007

As a judge, I've seen boneless and skinless thighs. They looked kind of spiffy, but small...the ones I've seen had the bone removed and then the skin was tightened up around them. They tasted good...but they definately drew some comments from the judges. I've seen some boneless/skinless breasts, too....some good, a couple great, some dry and sad...the breast was usually added to the box along with thighs.

I'd be real careful about stuffing for KCBS or FBA turnin -- I'd maybe try them in an "anything but" event...remember, this are BBQ meat events...if it doesn't strike the judges as BBQ the scores will reflect it...whether you agree or not!!

Bigmista · Jul 14, 2007

arlieque said:
There goes your chance of winning anywhere in California. You never call the judges anything but honorable judges! Guess this should also be on the CBBQA forum by now.

have fun, Arlie

Never said they weren't honorable. Just can't take any heat. They want it sweet.

Bigmista · Jul 15, 2007

OK, here is my first experiment. Keep in mind that I don't usually do chicken on my team.

What did I learn?

1. Be careful where you place your probe. Temps are lower at the side of the barrel.

2. Marinade longer that an hour.

3. Don't sauce the skin and put it back in the smoker if you want crispy skin. Get the skin how you like it, then put a light coating of sauce on it before you serve it.

4. It's nice to bite a thigh and not worry about a bone or grissle. Especially if the skin stays on.

Now to go throw on that brisket...

Better Duck! Bigmista has an idea...

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